Layered Parsnip Cake With Candied Kumquats Recipe
Recipe By Food & Wine
Learn how to make Layered Parsnip Cake With Candied Kumquats.
5
21 Rating -
Rate
1hr total
1hr total
plan
Bookmark
ingredients serves
serves6
Add to Shopping ListIngredients for Layered Parsnip Cake With Candied Kumquats Recipe
- 3/4 cup Honey
- 1/2 cup Water
- 1 Vanilla bean, seeds scraped out
- 2 pint Kumquats, sliced
- 1 can Fat from full fat thai coconut milk
- 2 Packages of plain vegan cream cheese
- 3 tablespoon Honey
- 1 teaspoon Vanilla extract
- As required Generous squeeze of lemon juice
- 3/4 cup Unsweetened almond milk
- 1/4 cup Ground chia seeds or flax seeds
- 3/4 cup Buckwheat flour
- 3/4 cup Millet flour
- 3/4 cup Tapioca flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1/2 teaspoon Nutmeg
- 3/4 cup Coconut sugar
- 1 cup Olive oil
- 2 teaspoon Vanilla extract
- 1 Zest orange
- 1/4 cup Freshly squeezed orange juice
- 3 cup About grated parsnips
Nutrition
value
value
997
calories per serving
65 g Fat13 g Protein89 g Carbs19 g FiberOther
Current Totals
- Fat65g
- Protein13g
- Carbs89g
- Fiber19g
MacroNutrients
- Carbs89g
- Protein13g
- Fiber19g
Fats
- Fat65g
Vitamins & Minerals
- Calcium659mg
- Iron28mg
- Vitamin A27mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B315mg
- Vitamin B6< 1mg
- Vitamin B9122mcg
- Vitamin B12< 1mcg
- Vitamin C91mg
- Vitamin E13mg
- Copper< 1mcg
- Magnesium203mg
- Manganese< 1mg
- Phosphorus511mg
- Selenium21mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine